Description
This High Protein Chicken Taco Soup is a flavorful, hearty bowl packed with savory goodness and a delightful Tex-Mex kick.
Ingredients
Scale
1 tbsp Olive Oil
1 lb Boneless Skinless Chicken Breast
1 medium Yellow Onion, chopped
2 cloves Garlic, minced
4 cups Low-Sodium Chicken Broth
1 can (14.5 oz) Diced Tomatoes, undrained
1 can (15 oz) Black Beans, rinsed and drained
1 can (15 oz) Kidney Beans, rinsed and drained
1 cup Corn, canned or froze
1 can (4 oz) Diced Green Chiles, undrained
2 tbsp Taco Seasoning
1 tsp Ground Cumi
1 tsp Chili Powder
Salt and Pepper, to taste
Optional Toppings: Fresh Cilantro, Avocado, Greek Yogurt, Lime Wedges, Crushed Tortilla Chips
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken breasts and cook for 5-7 minutes per side until lightly browned. Remove and set aside
- Sauté chopped onion in the same pot until softened, about 3-5 minutes. Add minced garlic and cook for another minute
- Pour in the chicken broth, scraping the bottom of the pot. Return chicken to the pot and add diced tomatoes, beans, corn, and green chiles
- Stir in taco seasoning, cumin, chili powder, salt, and pepper. Mix well
- Bring to a boil, then reduce heat, cover, and simmer for 20-30 minutes
- Remove chicken, shred, and return to the pot. Stir to combine
- Taste and adjust seasonings. Serve hot with desired toppings
Notes
For vegetarian version, omit chicken and double beans. Use vegetable broth.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 32 g
- Cholesterol: 70 mg